INGREDIENTS
16
Asparagus spears (about 3/4 lb.), fresh
1/4 cup
Basil, fresh
2
Carrots, medium
4 cloves
Garlic
1
Leek
6
Roma tomatoes, seeded and chopped (about 2-1/4 cups)
8 oz
Fusilli, dried
1/2 tsp
Kosher or sea salt
1/2 tsp
Red pepper
1 tbsp
Cooking oil
1/2 cup
Cashews or sliced almonds, toasted
2 tbsp
Butter
1 oz
Gouda or provolone cheese, smoked
1/4 cup
Dry vermouth